Red bean shortbread
Red beans, also known as acacia beans, belong to vines. Stems are thin and branched. Its leaves are pinnately compound, membranous, opposite. The shape is nearly oblong, with no hair on the top and tufted hair on the bottom. The flowering period is between March and June, and the flowers are small and purple in color. Pod shape oblong, leathery, will crack when mature. Oval seeds, bright red, and fruiting period is generally between September and October.
- red beans
- glutinous rice flour
- brown sugar
Red beans need to be soaked one night in advance, prepare about 200G red beans, wash them first, then soak them in water for one night, and soak them until soft
Pour the soaked red beans into the rice cooker, add an appropriate amount of water, the water level is about one-third of the height of the finger, and then select the function of the rice cooker, the multigrain button, and click start button.
After the beans are cooked, slowly pour the brown sugar into the pot, stir gently while adding, try not to break the red beans, and then put them out, you can taste the sweetness of the red beans and adjust according to your own taste.
Then put about 200G of glutinous rice flour into a bowl, pour 160ML warm water, and then stir a little with chopsticks.
Then knead them into a ball with your hands, let it sit for about 5 minutes, then roll it into a rectangle slightly, cut it into several equal pieces, take one of the dough, roll it into a circle first.
Use a rolling pin to roll out into a thin circle, then place the red bean filling just placed on top of the circle skin and flatten it with a spoon.
Place another rolled dough on top and pinch the edges tightly.
Put it in a frying pan, fry it on both sides. The skin is soft,because the stuffing is cooked.
- The dough must be soft and rest for more than an hour.
- The sweetness of the red bean filling can be adjusted by yourself, or you can add some other flavors.